Spread a thin layer of olive pâté on the surface of the pinsa. Bake in a preheated oven at 220°C for 7 min. After taking it out of the oven, cut it into 6 portions and season with pieces of mozzarella, the aubergine rolls, and the drained mixed mushrooms. Complete the dressing with rocket leaves, red peppercorns, and a drizzle of extra-virgin olive oil.